 |
 |
 |
 |
 |
 |
 |
 |
 |
 |
 |
 |
| Articolul precedent |
| Articolul urmator |
 |
 142 5
|
| Ultima descărcare din IBN: 2022-12-24 22:49 |
| Căutarea după subiecte similare conform CZU |
| 579.67:663/664 (3) |
| Прикладная микробиология (326) |
| Микробиологические производства. Бродильные производства. Производство напитков. Производство вкусовых продуктов (535) |
| Пищевая промышленность в целом. Производство и консервирование пищевых продуктов (1304) |
 SM ISO690:2012COJOCARI, Daniela; STURZA, Rodica; GHENDOV-MOŞANU, Aliona. Microbiostatic effect of bioactive compounds from agro-food industrial wastes on microorganisms causing food spoilage. In: Ecological and environmental chemistry - 2022. Ediția 7, R, Vol.1, 3-4 martie 2022, Chișinău. Chisinau: Centrul Editorial-Poligrafic al USM, 2022, pp. 149-150. ISBN 978-9975-159-06-7.. |
| EXPORT metadate: Google Scholar Crossref CERIF DataCite Dublin Core |
| Ecological and environmental chemistry Ediția 7, R, Vol.1, 2022 |
|
|
Conferința "Ecological and environmental chemistry 2022" 7, Chișinău, Moldova, 3-4 martie 2022 | |
|
|
| CZU: 579.67:663/664 | |
| Pag. 149-150 | |
 Descarcă PDF |
|
| Rezumat | |
In this research the effect of direct contact of raw materials and agro-food industrial wastes rich in bioactive compounds (polyphenols, carotenoids) on microorganisms that cause food spoilage was evaluated. The aim of the research is to elucidate their microbiostatic action on different types of food matrix. The research methodology included the modelling of food matrices (emulsions, gels, pastes) and the study of the microbiostatic effect of plant extracts in situ and in vitro. The following methods were applied to determine the chemical composition and biochemical transformations of bioactive components from natural sources: physical, chemical and microbiological analysis, UV / dream spectroscopy, HPLC. In this research the effect of direct contact of raw materials and agro-food industrial wastes rich in bioactive compounds (polyphenols, carotenoids) on microorganisms that cause food spoilage was evaluated. The aim of the research is to elucidate their microbiostatic action on different types of food matrix. The research methodology included the modelling of food matrices (emulsions, gels, pastes) and the study of the microbiostatic effect of plant extracts in situ and in vitro. The following methods were applied to determine the chemical composition and biochemical transformations of bioactive components from natural sources: physical, chemical and microbiological analysis, UV / dream spectroscopy, HPLC. |
|
|
Dublin Core Export
<?xml version='1.0' encoding='utf-8'?> <oai_dc:dc xmlns:dc='http://purl.org/dc/elements/1.1/' xmlns:oai_dc='http://www.openarchives.org/OAI/2.0/oai_dc/' xmlns:xsi='http://www.w3.org/2001/XMLSchema-instance' xsi:schemaLocation='http://www.openarchives.org/OAI/2.0/oai_dc/ http://www.openarchives.org/OAI/2.0/oai_dc.xsd'> <dc:creator>Cojocari, D.</dc:creator> <dc:creator>Sturza, R.A.</dc:creator> <dc:creator>Ghendov-Moşanu, A.</dc:creator> <dc:date>2022</dc:date> <dc:description xml:lang='en'><p>In this research the effect of direct contact of raw materials and agro-food industrial wastes rich in bioactive compounds (polyphenols, carotenoids) on microorganisms that cause food spoilage was evaluated. The aim of the research is to elucidate their microbiostatic action on different types of food matrix. The research methodology included the modelling of food matrices (emulsions, gels, pastes) and the study of the microbiostatic effect of plant extracts in situ and in vitro. The following methods were applied to determine the chemical composition and biochemical transformations of bioactive components from natural sources: physical, chemical and microbiological analysis, UV / dream spectroscopy, HPLC. In this research the effect of direct contact of raw materials and agro-food industrial wastes rich in bioactive compounds (polyphenols, carotenoids) on microorganisms that cause food spoilage was evaluated. The aim of the research is to elucidate their microbiostatic action on different types of food matrix. The research methodology included the modelling of food matrices (emulsions, gels, pastes) and the study of the microbiostatic effect of plant extracts in situ and in vitro. The following methods were applied to determine the chemical composition and biochemical transformations of bioactive components from natural sources: physical, chemical and microbiological analysis, UV / dream spectroscopy, HPLC.</p></dc:description> <dc:identifier>10.19261/eec.2022.v1</dc:identifier> <dc:source>Ecological and environmental chemistry (Ediția 7, R, Vol.1) 149-150</dc:source> <dc:title><p>Microbiostatic effect of bioactive compounds from agro-food industrial wastes on microorganisms causing food spoilage</p></dc:title> <dc:type>info:eu-repo/semantics/article</dc:type> </oai_dc:dc>
|
|
|
